Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread about 1/2 cup of marinara over the bottom.

Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to cool slightly.

In a skillet over medium heat, brown the ground beef or Italian sausage until no pink remains. Drain excess fat, return to pan, and season with salt and pepper. Let cool slightly.

In a bowl, combine the cooked meat, breadcrumbs, ricotta, egg, and half of the Parmesan. Mix until cohesive but not overly wet. Taste and adjust seasoning.

Lay a noodle flat and spread a thin layer (about 2 tablespoons) of ricotta-meat mixture down the center. Carefully roll the noodle from one short end to the other to form a roll. Repeat with remaining noodles.

Place each roll seam-side down in the prepared baking dish. Pour remaining marinara sauce evenly over the roll-ups.

Sprinkle shredded mozzarella and the remaining Parmesan across the top.

Cover with foil and bake for 15 minutes. Remove foil and bake for another 5–10 minutes until cheese is bubbly and slightly golden. Let rest for 5 minutes before serving.